Greek Stuffed Peppers and Tomatoes
half pound of ground beef and a half pound of ground veal
5 green peppers
5 round tomatoes
1 red onion
1 clove garlic
1 cup basmati rice
1/3 cup of Extra Virgin olive oil
Salt and pepper
Mizigra (Greek cheese) grated or parmesan, grated
Chop up red onion.
Chop up garlic.
Simmer and brown the onion and garlic in the Extra Virgin olive oil.
Add meat for 45 seconds or a minute – cook just until barely pink.
Pour in 1 cup of raw basmati rice, stir for one or two minutes.
Add salt and pepper, continue stirring.
Take off stove, put in mixing bowl.
Add chopped basil, chopped parsley and chopped mint.
Add a handful of the grated cheese to mixture.
Mix it up, add 1 egg – mix it well with hands.
Take tomatoes, cut off tops, to make lids.
Scoop out interior of peppers and tomatoes, throw out insides of peppers.
Take the insides of the tomatoes (tomato meat), chop it up, add to bowl of
Stuff the peppers and tomatoes three quarters of the way.
Place peppers and tomatoes in cooking casserole.
Pour a half inch of water in bottom of casserole.
Preheat oven 400 degrees.
Pour some more oil over the lids on top of peppers, add a little more salt and
Cover with aluminum foil, cook in oven for 30 minutes
at 285 degrees (take foil off last five minutes).